AKA flavor party in your mouth! I made this dish last night and it was seriously DELICIOUS! And we both felt really healthy eating it. Inspiration for this recipe comes from the blog Life as a Mrs. but I made mine for just the two of us and used Salmon.
Slightly before hand, shred up a sweet potato or 2 depending on how many fish fillets you’re making. I only made 2 fillets so I only needed 1 sweet potato. (looks like carrots doesn’t it?)
Also beforehand make up the vinaigrette.
Then make up the salad so it’s all ready to go before you start on the fish.
Then follow the recipe below to know what to do with the fish..sorry I didn’t take any process pictures but here is the finished product! Minus the cilantro dressing on top, but be sure to drizzle it with that before serving! The flavors mesh so well together!!
Here’s the more complete recipe:
Cilantro Lime Vinaigrette (Yields: 1/2 cup): 1 cup cilantro – packed; 1 medium clove garlic; 2 limes- juiced (about 1/4 cup); 1/2 cup light olive oil’ 1 tablespoon mayonnaise; 3/4 teaspoon salt; 1 tsp sugar
Fish: 1 pound salmon (but you could use any flaky fish); 1-2 medium sized sweet potatoes, peeled and shredded; 1 egg plus 2 egg whites; 1/3 cup flour – seasoned with a little salt & pepper; 1-2 TBS canola oil (or any light oil); 1-2 TBS butter
Salad: Mixed Greens; Goat Cheese crumbles; Handful of Grape or Cherry Tomatoes, halved; Black beans, drained and rinsed; Snap Peas (optional)
Combine all of the vinaigrette ingredients into a food processor (or any appliance that will get the job done) and pulse until well combined. Refrigerate until ready to use.
If serving over salad, go ahead and prepare the salad.
Put flour to a pie plate (or any dish with sides) and mix in a little salt and pepper. In another one, whisk together 1 egg plus 2 egg whites.
Preheat oven to 375°. Heat a large oven-safe skillet over medium to medium high heat. Add 1 tablespoon of butter plus 1 tablespoon oil (or enough to make sure the entire bottom surface is coated).
Let it heat up a bit and then eyeball the size / shape of the pieces of fish and add a thin layer of shredded sweet potatoes about the same size & shape (one for each piece of fish). My potatoes didn’t stick very well to the fish but I think it may be because I made the layer too thick..so be sure not to do that. Or it might work better to follow the flour and egg dredge with dipping the floury/eggy fish into the sweet potato shreds before placing in the pan. (If you try this let me know if it works better that way!)
Dip both sides of the fish into flour mixture, then the egg, and set on top of the sweet potatoes in the pan. Repeat with each piece of fish. Cook for about 4-5 minutes and lift fish out of pan with a spatula. Using a sturdy spatula will work better than a flexible one, especially if you are having sticking issues.
While holding fish with the spatula, add another thin layer of the shredded sweet potatoes to the pan (again matching the size of your fish filet). Carefully flip the fish onto the new “bed” of shredded sweet potatoes. (Ignore this step if you previously dredged in sweet potatoes) Place entire skillet into the oven and allow to finish cooking (about 4-7 minutes depending on fish size). Because I was having potato issues I also broiled it for a few minutes to get a crispier crust.
When fish is fully cooked (opaque in color), remove from oven and immediately serve over mixed salad. Top with cilantro lime vinaigrette.
Colorful, Nutritious, and Delicious! A great combo if you ask me!